Chicken+and+Shrimp+Jambalaya

Ingredients:
> Jambalaya recipe serves 6.
 * * 3 to 4 pounds chicken pieces
 * 1/4 cup vegetable oil
 * 1 green bell pepper, chopped
 * 1 small red bell pepper, chopped, optional
 * 1/2 cup chopped onion
 * 1 clove garlic, minced
 * 1 1/2 cups long-grain rice, uncooked
 * 2 teaspoons salt
 * 1 1/2 teaspoons Worcestershire sauce
 * 1/4 teaspoon dried leaf thyme
 * 1/4 teaspoon Tabasco sauce
 * 3 cups water
 * 8 ounces shrimp, canned and drained small shrimp or coarsely chopped fresh or frozen cooked medium shrimp
 * Brown chicken pieces in hot vegetable oil over medium heat. Remove chicken from oil. Drain off all but 1 to 2 tablespoons of oil. Cook bell pepper, onion, garlic, and rice over low heat, stirring often, until tender. Add seasonings, water, and chicken. Bring mixture to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Remove cover and fluff rice. Stir in shrimp and cook for about 5 minutes longer, until heated through.

Recipe from: http://southernfood.about.com/od/jambalayarecipes/r/bl00116e.htm ||  ||

This is a traditional dish in the cajun culture. These peoples have ancestors ranging from haite to australia, and most have a type of french root dialect. Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding stock and rice. There are two primary methods of making jambalaya.

The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya Creole Jambalaya originates from the French Quarter of New Orleans, in the original European city sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence was strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish.